Make the coffee nice and strong and leave to one side to cool off.
350 ml coffee
Add the cream into a high sided mixing bowl and using an electric mixer, either hand or a large one, whisk on a medium speed.
340 g double cream
Add the sugar and vanilla gently while continually whisking. Add the mascarpone and whisk until you achieve stiff peaks in the mixture. Put to one side for now.
1 tsp vanilla extract, 35 g sugar, 225 g mascarpone
Add the coffee to a bowl and dunk the sponge fingers/lady fingers. You don’t want to soak them just dip them covering all sides. Do a few at a time.
200 g sponge finger
Once dunked, add the fingers creating one layer into a 9 inch x 7 inch or 8x8 dish.
Add half of the mascarpone/cream mixture onto the sponge fingers smoothing it level.
Add another layer of dunked sponge fingers with the remaining mascarpone/cream mixture on top.
Generously sprinkle the cocoa powder over the dessert and place in the fridge for at least 4 hours or even overnight. The flavours will increase.